We are making a Sliced Pork Roast.
If your friends think the only way to eat pork is a dried-out chop or a rib slathered in sugar-sauce from a chain restaurant (you know the ones, where the lemonade tastes like battery acid), this meal is going to change their life.
This recipe isn't about cooking it until it falls apart. It's about cooking it until it is perfect.
The Secret is the "Pause"
Most people ruin pork by blasting it with heat until it surrenders. We aren't doing that.
We are going to use a technique that involves high heat, moderate heat, and—here is the secret weapon—a mid-cook rest.
It sounds crazy to take the meat out of the oven before it's done, but trust me. We are letting the heat distribute so the center stays juicy while the outside gets that gorgeous crust.
The Ingredients
The Meat:
1 Boneless Pork Loin Roast (Note: This technique works best for Loin or Rib End roasts, distinct from the Shoulder/Butt used for pulling).
The Rub (The Flavor Bomb):
2 tbsp Vegetable Oil (or Olive Oil)
1 tbsp Kosher Salt
1 tbsp Black Pepper (fresh cracked is non-negotiable)
Optional: You can mix in that Paprika, Garlic Powder, and Brown Sugar from the pantry if you want a "BBQ" bark, but simple salt and pepper is pure class.
Directions
1. The Prep Work Don't you dare put cold meat in a hot oven. Combine your oil, pepper, salt (and any other spices you’re feeling) in a small bowl to make a paste.
Rub that mixture all over the pork. Treat it like you love it. Now, let it hang out in the fridge while your oven wakes up.
2. The Wake-Up Call Preheat your oven to 475°F (245°C). Yes, it’s hot. That’s the point.
Place the pork on a roasting rack in a large pan. We want air circulation, not a soggy bottom.
3. The Sear Roast it in that blazing hot oven for exactly 30 minutes. We are creating a crust here that will lock in the juices later.
4. The "Intermission" (Crucial Step!) Remove the pork from the oven. Turn the oven down to 325°F (165°C).
Now, stick an instant-read thermometer into the thickest part. It should read somewhere between 80°F and 110°F.
Here is the hard part: Leave it alone. Let the pork rest UNCOVERED at room temperature. We are waiting for the internal temp to rise to between 115°F and 140°F. This usually takes about 30 minutes. Go drink some lemonade.
5. The Finish Once the meat has rested and the oven has cooled to 325°F, put the roast back in.
Cook it until the internal temperature hits 145°F (63°C). This should take another 15 to 30 minutes.
Note: 145°F is a little pink. It is safe. It is delicious. If you cook it to 170°F, you are on your own, and I take no responsibility for your shoe leather.
6. The Final Countdown Take it out. Let it stand uncovered for another 15 to 20 minutes.
Slice it against the grain. If you did this right, it won't shred; it will slice like butter. Serve it to your skeptics and watch them apologize for ever doubting you.